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Surface coatings have been used to delay deterioration and prolong the shelf-life of perishable crops. In this study, physico-chemical characteristics of 'Puyat' durian fruit surface-coated with a paraffin-based wax and held under ambient conditions (25.95 ± 0.91 °C, 90.5 ± 5.0% RH) were evaluated up to 12 d after treatment (DAT). The concentrations used were 0, 10, 15, and 20%. Weight loss was highest in control fruit while visual quality was better in wax-treated fruit at 12 DAT. Dehiscence was delayed by up to 5 d in fruit treated with 20% wax. Pulp firmness was better retained in higher wax concentrations at 4 and 8 DAT. Total soluble solids were lower by up to 44% in all surface-coated fruit. Electrolyte leakage decreased by up to 80% in surface-coated fruit (20%) relative to the untreated lot at 8 DAT. By the end of storage, all treated fruit had greener (lower a*) rinds compared to the untreated lot, hence indicating a delay in ripening. In all treatments, ascorbic acid content declined while total phenolic content was maintained with storage. Thus, the paraffin-based wax could potentially delay the ripening of 'Puyat' durian by delaying dehiscence and slowing down weight loss - while not affecting the fruit's antioxidant potential. [ABSTRACT FROM AUTHOR]

Low-temperature storage could extend the shelf life of durian. However, chilling injury could occur. We investigated the effects of low-temperature storage on the postharvest quality of ‘Puyat’ durian (Durio zibethinus L.) procured from a Davao City farm. The fruit was packed in corrugated carton boxes and stored at 7, 10, and 13°C with 93, 92, and 91% relative humidity (RH), respectively, for 20 days with sampling at five days interval followed by two days of storage in ambient conditions (27.24 ± 0.51°C and 86.73 ± 2.58% RH). Storing fruit at 7°C significantly reduced the weight loss of durian with better retained visual quality as compared to fruit in ambient conditions. Storage at 10°C delayed capsule dehiscence by six days. The change in rind color (a*) from green to light brown was delayed in fruit stored at 7°C up to 10 days after storage (DAS), indicating delayed ripening. Likewise, firmness was maintained, and total soluble solids remained low at 10°C. The chilling injury was minimal in durian stored at 10°C up to 15 DAS, while this was observed earlier at 10 DAS for fruit at 7°C. High electrolyte leakage, an indication of chilling injury, was observed in durian stored at 7°C from 15 to 20 DAS. Antioxidant properties (ascorbic acid and total phenolic content) were highest at 7°C stored for five days but declined with storage. These results could help farmers and exporters better handle ‘Puyat’ durian during low-temperature storage so it reaches consumers in their best quality. [ABSTRACT FROM AUTHOR]

The development of diseases and decay in vegetables after harvest limits their shelf life and saleability. However, there is an increasing concern with the use of synthetic chemicals as postharvest treatments. Hence, there is a need to develop natural and more sustainable methods for controlling diseases in horticultural crops while maintaining good postharvest quality. The effect of chitosan, a naturally occurring biopesticide, at different concentrations on the physico-chemical attributes and shelf life of "Sweet Cayenne" pepper (Capsicum annuum L.) was assessed. Freshly harvested mature green sweet peppers of uniform quality were dipped in different chitosan solutions (0, 0.5, 1.0, and 1.5%) for 3 min and stored at ambient conditions (26.51 ± 0.72 °C and 79.00 ± 5.98% RH) for 15 d. Physico-chemical parameters were evaluated at a 5-d interval. In all treatments, shriveling was significantly delayed with 1.5% chitosan at 10 d after treatment (DAT). Visual quality was better in 1.5% chitosan-treated fruit relative to the control at 10 and 15 DAT by up to 22 and 8%, respectively. The onset of decay was delayed in 1.5% chitosan-treated fruit for up to 4 d as compared to the untreated lot. The total soluble solids content of chitosan-treated fruit was lower than the untreated by up to 40% at 15 DAT, signifying delayed maturation. For the antioxidant properties, chitosan (1.5%) did not prevent the degradation of ascorbic acid and the DPPH scavenging activity but increased the total phenolic content at 15 DAT (by 51% compared to the control). These results suggest that chitosan coating, especially when applied at a higher concentration (1.5%) seems to show potential in preserving the quality and bioactive compounds of sweet peppers. [ABSTRACT FROM AUTHOR]

Adequate nutrition during childhood is vital for proper growth and development. However, nutrient intakes of Filipino school-age children are shown to be inadequate. This study assessed the nutrient intakes among school-age children from districts with the highest malnutrition rate in Davao City, Philippines. Using 3-day food records, dietary intake data were collected from a representative sample of 165 schoolchildren (aged 10-12 years) from six public schools in Poblacion, Paquibato, and Marilog districts. The nutrient intakes were calculated from the indicated food quantities, and the USDA food composition table was used as the primary database. These were compared with the 2015 Philippine Dietary Reference Intake values. Intake of total energy (102.56%), protein (165.11%), and some micronutrients reached the required amounts. On the other hand, inadequacies in several nutrients were identified: lipid intake was 49.01% of the recommended level, carbohydrate at 91.68%, dietary fiber at 53.16%, vitamin C at 54.98%, folate at 67.69%, vitamin E at 43.48%, vitamin D (IU) at 89.20%, calcium at 48.93%, and iron at 53.70%. Excess intakes of sodium (683.07%) and vitamin B12 (520.74%) were also reported. These findings suggest the need for targeted intervention programs that address nutrient inadequacies among Filipino school-age children. [ABSTRACT FROM AUTHOR]

Rice seed germination and vigor are vital qualities to improve seedling growth and eventual yield. This study determined the effects of different hydropriming (0, 6, 12, or 18 h) and storage duration (0, 1, 2, and 3 mo) on the seed germination properties and seedling vigor of three irrigated varieties 'Angelica', 'Tubigan 14', 'Tubigan 24', and a rainfed variety 'Sahod Ulan 9'. The seed quality and germination responses after hydropriming were evaluated every month during storage in ambient conditions (28 ± 2 °C; 85 ± 5% RH) for 3 mo. 'Sahod Ulan 9' showed tolerance to low moisture content (MC), higher germination percentage (GP) and germination index (GI), plus faster mean germination time (MGT) and days to radicle emergence (DRE); it also produced seedlings with longer shoots compared to 'Angelica', 'Tubigan 14', 'Tubigan 24'. On the other hand, the irrigated varieties showed a higher seed vigor index (SVI) because of their high GP plus longer roots and seedlings. Hydropriming seeds for 6 or 12 h maintained a lower MC, which resulted in higher GP, GI, and SVI; fastest MGT and DRE; and longer shoot, root, and seedling. This study suggests that hydropriming rice seeds of these varieties for 6 h is sufficient to improve germination and vigor. The results suggest that hydropriming rice seeds for 6 h is sufficient to boost the rice germination and vigor of the four rice varieties tested, especially 'Sahod Ulan 9'. Storage in ambient room conditions is suggested to be limited to only 1 mo after hydropriming as the germination responses decline thereafter. Moreover, the interaction effects of genotype, hydropriming duration, and storage time were found in GP; GI; DRE; root, shoot, and seedling lengths; and SVI. [ABSTRACT FROM AUTHOR]

Poor handling results in bruising which translates into losses for the Philippine 'Carabao' mango fruit industry. This study determined bruise injury in 'Carabao' fruit as affected by harvest method, dropping from heights of up to 5 m, and interaction of ripeness stage [viz. mature green (MG), more yellow than green (MYG), and fully yellow (FY)] and dropping from 0.5 m up to 1.5 m. Mangoes harvested carefully or by the conventional method consistently had better visual quality at harvest and a lower degree of anthracnose and stem-end rot at the table ripe (TR) stage than those that were dropped. As the drop height increased, cracked fruit, weight loss, and bruised flesh also increased in terms of incidence and severity. There was a positive correlation between the kinetic energy at impact and bruised flesh (y = 2.63x + 20.52, R² = 0.26, P = 0.02). Retention of green color on the bruised skin surface was evident on mangoes dropped at the MG stage. Subtending bruised flesh was characterized by a white mass of unhydrolyzed starch. Fruit dropped at the MYG stage had soft and opaque bruised flesh. Those dropped at the FY stage had transparent jelly-like bruised flesh beneath the impact site. This study on 'Carabao' mango fruit illustrates that the extent of damage appeared throughout the ripe stage, especially if the fruit does not sustain a crack when dropped. The serial symptomology could be gainfully used in quality assessments in the supply chain to help identify the maturity stages at which these damages occur. This also highlights the importance of avoiding physical damage at harvest and when the fruit progress through ripening [ABSTRACT FROM AUTHOR]

This work demonstrates how priming durations affect high‐ and low‐vigor sunflower (Helianthus annuus L.) seeds and relate to the dynamics of enzymatic and nonenzymatic antioxidant systems against heat stress. Heat tolerance of high‐vigor seeds were enhanced when primed 3–6 h, and low‐vigor seeds were enhanced when primed 3–12 h. Priming at optimum duration led to increases in ascorbate peroxidase (APX) activity and higher levels of total phenolic content (TPC), vitamin C and total chlorophyll combined with decreased H2O2 content. After exposure to heat stress, the primed seeds maintained reactive oxygen species (ROS) levels and alleviated seeds damage. This may be due to protective mechanisms of priming that prevented severe loss in catalase (CAT) and APX activities, maintained superoxide dismutase (SOD) activity, and increased TPC, proline, vitamin C, and carotenoid accumulation. However, extending priming to 18 h with subsequent heat stress decreased germination percentage. Control seeds lost viability, as oxidative balance was not maintained due to heat stress. These results support the participation of nonenzymatic antioxidants in the improved tolerance to heat stress of primed seeds. [ABSTRACT FROM AUTHOR]

The load of pesticide residues in fresh produce poses risks to food safety and human health. The reduction of pesticide residues on 'Super Hot' red chilis was determined using various washing agents. Freshly-harvested red chilis were exogenously applied with 100 μL L-1 chlorpyrifos for 5 min and air-dried overnight. Fresh chilis were washed with distilled water, 0.1% CH3COOH, 0.001% KMnO4, 1.0% NaCl, 0.1% NaHCO3, or 0.02% NaOCl for 20 min and stored in ambient room conditions (31 ± 1 °C and 65 ± 11% RH) for 4 d. In another experiment, chilis were washed with distilled water, 0.001% KMnO4 or 0.1% NaHCO3, and dried in a hot air oven at 50 °C for 24 h. Thereafter, the pesticide residues and quality of fresh and dried chilis were evaluated. The fruit washed with 0.001% KMnO4 had the lowest toxicity of chlorpyrifos. In terms of quality, fresh chili washed with NaOCl, NaHCO3, and KMnO4 had lower weight loss, better visual quality, and less shriveling. The use of 1% NaCl promoted decay. All washing agents did not affect the firmness and surface color of fresh chili. Drying itself reduced the degree of toxicity of pesticide residues whether it was washed with the washing agents or unwashed. Chilis washed with either distilled water or NaHCO3 and then dried resulted in a higher extractable color and lower occurrence of non-enzymatic browning. The use of 0.001% KMnO4 as a washing agent for 20 min can best reduce residues from chlorpyrifos applied 4 d earlier in fresh chili, and hot air oven-drying was able to reduce the residues further. [ABSTRACT FROM AUTHOR]

Mango is an important export fruit crop in the Philippines but highly perishable. Rapid hot water treatment (RHWT), as an alternative to hot water treatment (HWT), can be used to control common postharvest diseases particularly when processing large volumes of mangoes for export. The efficacy of RHWT (59-60°C for 35 s + air-drying) on improving the quality of 'Carabao' mango was compared with the conventional HWT (52-55°C for 10 min + 10 min hydrocooling + 30 min air-drying) and untreated fruit. Fruit were heat-treated within and past 24 h after harvest. The two heat treatments hastened color change in mango. The heat treatments resulted in better visual quality thus more fruit were marketable than the control. Higher percentage of marketable mangoes treated beyond 24 h was observed than within 24 h after harvest. Stem end rot (SER) was significantly reduced by both heat treatments. Anthracnose was also reduced but to a lesser extent. Anthracnose incidence was delayed up to two days while SER was delayed for four to six days by the heat treatments. SER was reduced by 33-50% and 20-25% at 14 d in HWT and RHWT, respectively. Weight loss in mango samples treated past 24 h did not vary while fruit subjected to RHWT within 24 h had lesser weight loss. This study showed that time of treatment did not reduce the greater efficacy of the traditional HWT. As to reduced time of treatment, RHWT can be recommended as an alternative postharvest practice in controlling postharvest diseases and prolonging the shelf life of 'Carabao' mangoes. [ABSTRACT FROM AUTHOR]

In the Philippines, indigenous vegetables like 'alugbati' (Basella alba L.) can be utilized to address micronutrient deficiencies, such as vitamin A deficiency (VAD). This study aimed to develop fresh egg noodles with higher vitamin A content through the utilization of 'alugbati' leaves powder. Powder from 'alugbati' leaves was produced through dehydration of fully expanded leaves. The resultant powder was used to create three formulations of fresh egg noodles at 10%, 15%, and 20% substitution levels, with 100% wheat flour serving as the control. All formulations and the control were subjected to a water disintegration test and preference ranking test. The most preferred formulation was further evaluated for proximate composition, total carotenoid content (TCC), color, physical characteristics, and consumer acceptability. Data from triplicate experiments were statistically analyzed (p = 0.05). Results showed that all samples were resistant to water disintegration (20 min in boiling water) and egg noodle with 15% substitution level was the most preferred. This sample had significantly higher ash (2.27 ± 0.28), fiber (1.77 ± 0.38), and protein (11.50 ± 0.11) contents than the control. A significantly higher TCC (1550 µg/g) compared to the control (610 µg/g) also signified that substituting with 'alugbati' leaves powder increased the vitamin A content of the noodles. From this, consuming 5-10 g of 'alugbati' egg noodles will be able to provide the vitamin A requirement of 400-800 µg retinol equivalent (RE). The egg noodles with a 15% substitution level also had a significantly darker green color and significantly lower elasticity. Moreover, this formulation was generally acceptable with mean Hedonic scores ranging from 7.20 (Like Moderately) to 7.80 (Like Very Much). This study demonstrated that fresh egg noodles with 'alugbati' leaves powder can be a good source of vitamin A. Clinical studies should be conducted to determine the role of the product in alleviating VAD especially in children and pregnant women. [ABSTRACT FROM AUTHOR]

Calcium carbide (CaC2) reacts with moisture in the air to produce acetylene (C2H2) gas, an analog of ethylene (C2H2). Commercial sources of(CaC2) may be contaminated with arsenic and phosphorous, which are also released during a chemical reaction. This constitutes a potentially serious health risk to ripeners and may contaminate the product. Although banned in many countries, (CaC2) is still used in the Philippines because equally inexpensive and effective alternatives are lacking. This study investigated the relative efficacy of alternatives for ripening ‘Carabao’ mango. Fruit harvested at 107 d after flower induction were treated with (CaC2) (2.5, 5.0, or 7.5 g kg–1); ethephon (500, 1000, or 1500 μL L–1); Gliricidia sepium leaves (20% w/w); or ‘Cardava’ banana fruit (10% w/w) for 72 h. Mangoes were then held under ambient room conditions [29.9 ± 3.1°C, 77.74 ± 2.9% relative humidity (RH)] for 7 d. Assessments of peel color, firmness, and total soluble solids showed that fruit treated with higher concentrations of ethephon (1000 or 1500 μL L–1) exhibited similar ripening responses as those treated with (CaC2) . Application of 500 μL L–1 ethephon and the bioethylene sources G. sepium and ‘Cardava’ banana did not effectively ripen ‘Carabao’ mango as compared to the other treatments. The effectiveness of (CaC2) did not vary between the concentrations tested. Just 2.5 g kg–1 was needed to ripen the fruit, which is considerably less than the commercial practice of using 10 g kg–1. Weight loss was highest in mangoes treated with CaC2 or ethephon. Similar to CaC2, ethephon treatment (1000 or 1500 μL L–1) reduced the time to reach saleability to 3–4 d as compared to 6 d for untreated mangoes. Accordingly, 1000 μL L–1 ethephon could be a relatively safer alternative to CaC2 in ripening ‘Carabao’ mango. Moreover, the benefits of using ethephon over conventional CaC2 include lower cost and higher profit. [ABSTRACT FROM AUTHOR]

Consumption of processed products has increased due to changes in the eating habits of consumers. This paper aimed to examine consumer preferences for canned tuna in a top canned tuna-producing city in the Philippines. Qualitative approach was used to identify the attributes and levels that were commonly considered by consumers and a quantitative approach, conjoint analysis, was used to estimate utility and importance values of the product attribute and levels to consumers. Price, packaging form, eco-label and flavour have fairly equal relative importance. Two consumer segments were found using cluster analysis. The first segment placed high importance on packaging forms while the second segment on all attributes. Probit analysis showed the influence of sociodemographic factors and purchasing information to the consumer's association to the cluster. While consumers were aware of the concept of eco-label they tended to misinterpret the same as an assurance of food safety. The misconception can be reduced by intensive information drive on promoting marine resource conservation to influence consumer preference. [ABSTRACT FROM AUTHOR]